• Journal of Environmental Science International
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• v.13 no.12
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• pp.1145-1150
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• 2004

Dust phenomenon is a critical thing in the East Asian countries. However, it is quite recent that Asian dust has drawn much attention and the scientific investigation of dust particles began. In this study, the recognition for Asian-dust in Northeast Asia region was analyzed. The survey results show that the people generally recognize the origins and seriousness of Asian dust and understand the difficulty in solving the dust related problems. However, approaches to figure out Asian dust have many difficulties and limits in scientific, economic and political points of view and more detailed road map is needed based on government policy.

• Journal of the Korean Society of Food Culture
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• v.30 no.1
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• pp.1-7
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• 2015

Traditional cuisine reflects cooking traditions shaped by political, economic, social, cultural, and environmental conditions characterized by authenticity and uniqueness. Traditional food is not only a part of our cultural heritage but also a knowledge resource. Application of food science and technology in Korean traditional foods was reviewed from six points of view, including food preservation, fermentation, changes in food materials, utilization of food functionality, and packaging and development of cooking appliances. Books from disparate times were chosen in order to cover a wide range of materials from the past to the present. Food preservation and fermentation techniques were applied to various food materials. Combination of science and skills contributes to the accessibility of diverse food materials and better quality foods. Koreans use assorted and resilient plants, which have an abundance of functional substances such as food materials. Among cooking appliances, microwave oven and refrigerator are the most innovative products with huge influences on food eating patterns as well as lifestyle. Packaging effectively reduces post-harvest preservation losses, and better packaging has technical improvements for storage and distribution. Kimchi was chosen as an example in order to study technology from the past to the present. Availability of Kimchi cabbage, enrichment of functional ingredients, identification of useful microbial species, standardization of recipe for commercialization, prevention of texture softening, introduction of salted Kimchi cabbage and Kimchi refrigerators, and packaging were reviewed. The future of traditional foods in the market will be competitive. First, traditional foods market should be maintained to protect the diversity of food materials. Secondly, tailored foods for individuals should be considered using foods with functional properties. Information on health benefits would provide insights into health and traditional food products. Third, speedy transfer of new technology to the traditional food industry is needed to ensure food quality production and new opportunities in the market. Fourth, safety of traditional foods should be ensured without sacrificing the essential characteristics of culturally important foods. Improvement of logistics, distribution, and facility should be carried out. As demand for convenience foods increases, traditional foods should be developed into products.

• The Journal of The Korea Institute of Intelligent Transport Systems
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• v.14 no.2
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• pp.54-68
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• 2015

The advantage of electric taxies is that people who are not familiar with electric vehicle(EV) can have easily experience to ride EV. So, EV taxi would be a reasonable strategy for triggering EV market expansion. However, the EV taxi can be adopted by taxi companies with financial benefits. Therefore the feasibility study should be required by analyzing the cost with the points of view of the taxi company. In this study we suggested the methodology for feasibility study of the EV taxi based on the real taxi data and presented political implication. According to the study result, EV taxies could have economic value under the specific conditions such that the government subsidy is added to the purchase price of the vehicle. Also, the charging time should be used as drivers' rest time or mealtime in order not to consider the loss cost. We suggest that the new feasibility study which compares an EV taxi with other alternative vehicles such as PHEV or with an old EV taxi is needed as the future works.